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Wine Details
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Description:
I like to make Cabernet for long term bottle aging so most of them, despite long barrel aging, are not ready to drink for ten years or more. The grapes are usually fermented on the skins to dryness and aged about three years in a mixture of new (10-20%) and old American and French oak barrels. When needed, I blend 10-20% Merlot for complexity If you visit the winery, you will usually be able to taste four or five vintages - currently (8/98) you can taste 79, 83, 87, 88, 89, and 94 vintages-some for a fee - but if you mention our web page, free- if it's the busy time of the year, you may have to ask.
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